Penne

Ingredients

• 200 g zucchini
• 1 onion
• 1 Garlic clove
• 4 tbsp butter
• 1 tsp thyme leaves
• 150 ml vegetable broth (instant)
• 200 ml panna da cucina (Italian cooking cream)
• Salt
• Cayenne pepper
• lemon juice (to taste)
• 30 g freshly grated Parmesan
• 500 g penne
• 160 g zucchini blossoms (with small zucchini, 4 zucchini blossoms)
• 4 tsp sugar

Instructions

1. 1.

   Wash and dice the zucchini. Peel and finely chop the onion and garlic. Heat 2 tbsp butter. Sauté onion, garlic, and thyme in it. Add zucchini and cook while stirring for 2-3 minutes.

2. 2.

   Stir in vegetable broth and panna da cucina and let simmer gently for 8-10 minutes. Puree and season with salt, cayenne pepper, and lemon juice. Stir in parmesan.

3. 3.

   Cook penne in plenty of salted water according to package instructions until al dente. Rinse zucchini blossoms and pat dry. Slice zucchini into rounds. Heat 1 tbsp butter in a non‑stick pan and sauté the zucchini slices. Season with salt and pepper and remove from pan.

4. 4.

   Add remaining butter to the pan, add sugar, and caramelize until golden yellow. Add the blossoms and briefly coat them in the caramel. Drain the pasta and let it dry slightly. Mix with the zucchini cream sauce and the zucchini rounds. Serve garnished with a zucchini blossom on each portion.